21/4 cups of all-purpose flour
1/2 cup of carrot juice
2 tablespoons of active dry yeast
1/4 cup of unsalted butter at room temperature
2 lightly beaten eggs
1 teaspoon of salt
1 tablet of fresh biological yeast
For brushing
1/4 cup of unsalted butter, softened
To sprinkle
1/4 cup of grated Parmesan cheese
Accessory
Large baking sheet
21/4 cups of all-purpose flour
1/2 cup of carrot juice
2 tablespoons of active dry yeast
1/4 cup of unsalted butter at room temperature
2 lightly beaten eggs
1 teaspoon of salt
1 tablet of fresh biological yeast
For brushing
1/4 cup of unsalted butter, softened
To sprinkle
1/4 cup of grated Parmesan cheese
Accessory
Large baking sheet
In a medium-sized bowl, place the flour and make a depression in the center
In the hole, add the remaining ingredients
Make circular motions with a fork until the flour is incorporated
Continue kneading until you obtain a ball
Let it rest for 1 hour
Shape into balls of 4 cm in diameter, arrange on greased baking sheet and let it rest for another 30 minutes
Preheat oven to high temperature
Bake for 25 minutes or until lightly golden brown
Remove from the oven, brush with melted butter and sprinkle with Parmesan cheese
Serve immediately.
